2. What does the egg have to pass through to get coated in white membrane?
(a) A vein.
(b) An oviduct.
(c) The kidney.
(d) The intestines.

3. What do scientists believe fish oil is high in?
(a) Vitamin B.
(b) Salt.
(c) Omega fatty acids.
(d) Protein.

4. What kind of drink did Pasteur invent his heat treatment for?
(a) Water.
(b) Vodka.
(c) Beer.
(d) Wine.

5. What kind of container does canned meat have to be canned in?
(a) A dry container.
(b) An airtight container.
(c) A perspiring container.
(d) A ventilated container.

6. What does the author say is the most common shellfish?
(a) Lobsters.
(b) Prawns.
(c) Oysters.
(d) Crabs.

7. What curdles the milk to make cheese?
(a) Omega enzymes.
(b) Rennet enzymes.
(c) Bennet enzymes.
(d) Wort enzymes.

8. What have people practiced with meat for over 4000 years?
(a) Preservation.
(b) Spit roasting.
(c) Grilling.
(d) Coloring.

9. What acidifies the milk to create the flavor of such cheeses as cheddar?
(a) Lactic acid bacteria.
(b) Jorgan acid bacteria.
(c) Alkaline bacteria.
(d) Lava acid bacteria.

10. What is the second most popular vegetable in the USA?
(a) Tomato.
(b) Squash.
(c) Cucumber.
(d) Egg plant.

11. What are poached eggs usually cooked in?
(a) Milk.
(b) Water.
(c) Oil.
(d) Butter.

12. What should one do to a fish before drying it?
(a) Cook it.
(b) Coat it in butter.
(c) Salt it.
(d) Par boil it.

13. What does the bacteria in milk digest to cause fermentation?
(a) Sugar.
(b) Cream.
(c) Hops.
(d) Lactose.

14. Which of the following does the author describe as having an almost meaty flavor?
(a) Ethiopian mustard.
(b) Brussels.
(c) Egg plant.
(d) Courgette.

15. What do people add squash blossoms to?
(a) Stew.
(b) Soup.
(c) Gravy.
(d) Pie.